Bottomless Chicken Pot Pie

• condensed cream of chicken soup1 can

  (10 3/4 ounce)

• nonfat milk↗1⁄2 cup
• cubed cooked chicken breasts3 cups
• frozen peas and carrots1 package

  (16 ounce) package frozen peas and carrots, thawed and drained

• black pepper↗1⁄2 teaspoon
• refrigerated pie crusts↗1 package

  (15 ounce) package refrigerated pie crusts

Step-by-step instructions

1. 1

   Preheat the oven to 425 degrees.

2. 2

   In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.

3. 3

   Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.

4. 4

   Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.

5. 5

   let sit for 5 minutes, then cut into wedges and serve.

6. 6

   NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.